This preparation was traditionally done on the sand by the fishermen. Mackerels are preferably cooked on embers of vine shoots.
Difficulty:[usr 1]
Empty the mackerels and wash them thoroughly, pat them dry and chop them lightly on the sides. Prepare a marinade with olive oil, lemon juice and dried thyme. Put the mackerels in this marinade and let them rest for 2 hours.
Prepare a fire of vine shoots to obtain a sufficient bed of embers. Do not peel the garlic cloves, but lightly crush them. Drain the mackerels, salt and pepper them inside. Slip in some thyme flower and 1 clove of garlic in a shirt.
Grill the mackerels for 12 to 15 minutes on each side, monitoring the cooking closely. Meanwhile, prepare a sauce by mixing 5 tablespoons of olive oil, 1 tablespoon of lemon juice and 1 tablespoon of white wine. Add salt and pepper. Whisk to emulsify. Serve with grilled mackerel.
Source:Regional Cuisines of France. Languedoc-Roussillon. Editions de Fanal
